It’s said that Beef Brisket is 1 of the most difficult cuts of meat to deal with in the world of BBQ. I will quickly outline how to trim, smoke and produce tender juicy brisket time after time.
- Prep: 1 hour
- Cook: 8 – 12 hours, depending on size of brisket and cooking temperature
- Yield: about 10 – 12 servings
- Choice, Prime or Waygu beef brisket (12 – 15 lbs.)
- Beef or Steak rub, Salt & Pepper, or your favorite bbq rub (avoid anything with a lot of sugar)
- Course Kosher Salt
- Brisket BBQ Sauce
- Trim the fat and silverskin on the meat side of the flat. (always trim brisket while it’s cold)
- Trim the deckle to about 1/2 inch past where the flat and point would meet. don’t remove all the fat in between.
- On the fat side, trim all the fat on the fat cap and the flat to about 1/8 to 1/4 of an inch.
- Trim all the outsides edges of the brisket that looks gray in color.
- Trim any hanging pieces.
- Season brisket, make 1 light pass with the kosher salt and then a nice heavy pass of your rub of choice, do this to both sides, wrap and place in fridge overnight.
- Remove brisket from fridge and set out at room temp for 1 hour before cooking.
- Prepare smoker/grill to cook at 250 degrees or above, but not more than 300 degrees. I prefer 275 degrees.
- Add Mesquite, Hickory, or oak wood logs. When heavy white smoke is gone place brisket on smoker/grill. If you are using an offset smoker place the brisket opposite the firebox and fat side up and turn the point towards the firebox. If you are using a smoker/grill where the heat is below the brisket like a Weber Smokey Mountain, a Pit Barrel Smoker or a ceramic cooker like a Primo Oval then place the brisket on the cooking grate fat side down. If you’re cooking on a grill similar to a Weber Kettle and you’re utilizing the 2-zone cooking method, place the brisket on the cooking grate fat side up and put a water pan below the brisket.
- Keep fire and wood smoke going and don’t open to look at the brisket for the first 3 to 4 hours, then check meat temperatures with an instant read meat thermometer and your water pan if using.
- At the 6 hour mark of cooking check temperature and water pan. If you want to crutch/wrap the brisket, at this point it should be at or above 165 degrees, do so and return to cooker.
- At 8 hours check temperature, looking for an internal temp of 203 to 208. If the brisket isn’t at this temp then check it every 45 minutes to an hour of additional cooking time.
- Once desired internal temp is reached remove from smoker/grill and wrap in a double layer of foil tightly if you didn’t wrap during the cooking process, then wrap in 2 large dry towels and place the brisket in a clean dry cooler for 1.5 – 2 hours.
- Remove from cooler, saving any juices in foil, place on cutting board and slice the Flat against the grain. Slice the point in strips or cube it up to make burnt ends. Be careful because the meat may still be very hot.
- ENJOY and tell me how your brisket turned out.